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two
leaves and a bud
teas provide superior flavor from the
start of your cup to the very end. As
the tea rolls across your tongue, you'll
notice the onset of the flavor or the
tanginess. Next you'll appreciate
the body of the well-structured tea as
you sip, and finally the finish as you
swallow. Tasting a fine tea is like
tasting wine, and
two leaves
and a bud helps you better understand tea tasting so you can approach each
cup with a discerning palate.
All tea comes from essentially the same
plant -
Camellia sinensis. The many
varieties of tea, nearly 2,000
worldwide, stem from the processing of
the plant after it's been harvested.
There are four primary categories of tea
that result from the processing:
green,
black,
oolong and white.
The finest teas are made from the young,
most aromatic and flavorful leaves of
the
camellia sinensis
plant - the top two leaves and the
unopened leaf bud.
Since all tea comes from the same plant,
the
camellia sinensis, the
origins and processing are what
determine the type of tea. Tea is grown
in over 40 countries around the world.
The tea plant prefers a hot and humid
climate with regular rainfall spread
throughout the year.
There are some types of tea that are
characterized by their location or
production site.
Darjeeling references the Himalayan
region in India whence the tea comes.
Assam, also in India, is the largest
tea-producing region in the world.
The elevation at which the tea is grown
is another determinant in the flavor of
tea. Elevation relates to the climate
and soil, two factors that effect how
tea tastes. Generally speaking, the
higher elevation at which tea is grown
the higher the quality and flavor.
There are three important groups related
to the altitude of plantations; low
grown, mid grown and high grown.
-
Low grown -
from sea level up to 600 meters
- Mid
grown - from 600 to 1200 meters
-
High grown -
above 1200 meters
It is recommended that spring water be
used when brewing tea, as water quality
can greatly affect the taste of tea.
Water temperature varies according to
tea type. You should always begin by
bringing cold water to temperature,
depending on the boiling requirements.
Black teas should be made with
boiling water,
green and
oolong should be made with water
just shy of a boil.
Steeping
depends on the type of tea, quality, and
size of tea leaf. Tea should be steeped
anywhere from 3-6 minutes.
On average, a cup of tea contains 1/2 to
1/3 as much caffeine as a cup of coffee.
Several variables contribute to the
caffeine content in tea including the
variety of tea leaf, where the tea is
grown, particle size used (the tea leaf
cut), and the method and length of
brewing or steeping.
Decaffeinated tea is not caffeine free.
It still contains up to 0.4% by dry
weight caffeine content.
There are two primary decaffeinating
processes: the first uses a solution of
ethyl acetate to extract caffeine, and
the second uses carbon dioxide (and is
usually referred to as "natural"
decaffeination).
The longer the tea leaves have
fermented, the greater their caffeine
content. The smaller the tea leaf, the
stronger the extraction of caffeine. The
first and second leaves of the tea plant
are believed
to contain the largest amount of
caffeine.
Fine tea can complement and even enhance
the flavor of a partnering food. The
tanginess, body, and finish of a tea may
or may not blend with a food served
along with it.
two leaves
and a bud
makes recommendations on our packaging
for what food and tea pairings might
complement one another.
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